A lot of our recipes tend to involve making marinades for meat, and then the meat in the marinade. Some marinades work better than others; it seems that acidic

A lot of our recipes tend to involve making marinades for meat, and then the meat in the marinade. Some marinades work better than others; it seems that acidic marinades that have lemon or vinegar in them tend to cook the meat while they're frozen, however. Other times, we package the sauce, meat and vegetables separately. For instance, one of my wife's recipes is for a stir fry. For that one, we freeze the sauce, meat and frozen vegetables separately. We also buy flash frozen vegetables for that one. We combine them while cooking, and they hold up better. There's a whole art and science to freezing and preserving food which my wife, my mother and mother-in-law are much better at than I am. There is a orchard in Morgan Hill that has the most amazing heirloom peaches. So, we’ll buy a couple of flats when they are at peak and freeze them. We also do the same for strawberries, blueberries, cherries and raspberries. Peaches need a preservative; strawberries don't do great unless they're sugared. Raspberries, blueberries and cherries do well when frozen whole on a cookie sheet and then vacuum packed after they’re frozen. It’s a couple hours of work a piece, but eating frozen heirloom peaches on Dutch oven pancakes at Christmastime makes it worthwhile.